Linguine with Ham

Linguine with Ham

  • Prep Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4
  • About This Recipe

    “This pasta and pork duo makes a flavorful dinner.”


  • 4ounceslinguine
  • 4ouncesspinach linguine
  • 2tablespoons butter or 2tablespoonsmargarine
  • 1/2 lbfully cooked ham, , cubed( , about 1-1/2 cups)
  • 1cupsliced fresh mushrooms
  • 1cartonlight cream( 8 ounce)
  • 2egg yolks, well beaten
  • 1/2 cupgrated parmesan cheese
  • Directions

  • In a 6-quart Dutch oven, cook linguines according to package directions.
  • Drain, return to Dutch oven.
  • Add butter, ham, and mushrooms.
  • In a small bowl combine whipping cream and egg yolks; beat well.
  • Slowly stir the egg mixture into the linguine, mixing well.
  • Add 1/4 of the grated Parmesan cheese.
  • Cook over medium heat until thickened, stirring gently.
  • Spoon onto individual serving plates.
  • Sprinkle with the remaining Parmesan cheese.
  • Reviews

  • “I used the cream sauce recipe for 16 oz. of the linguine and doubled the ham. Also used ~cbw~’s milk/oil tip. This was so good and so cheap!”

  • “This was super quick and easy.However it gave the feeling of a more complicated dish.I found the need to add salt and pepper, but otherwise I left it alone.”

  • “I liked this — kind of reminiscent of carbonara only not as rich and an easier dish to make.My 16 year old was crazy about it, my husband thought it too bland.A 4 rating reflects the concensus of opinions.Nice dish.”

  • “Oh, I loved this. I happened to have leftovers that matched the ingredients (reg. spaghetti noodles, though). The kids were lukewarm on it, but I thought it was quite elegant.”

  • “Very easy and quite tasty!I did make a few changes and those were to use angel hair pasta(all plain, no spinach) instead of linguine, omitted the mushrooms, and substituted a milk/oil mixture(3 tbsp oil and enough milk to equal 1 cup) for the light cream.It still turned out really good!Thanks for posting, RecipeNut!”